Step 1: Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool, then drain thoroughly again.
Step 2: While the pasta cooks, prepare the balsamic glaze. In a small saucepan, bring 1/2 cup of balsamic vinegar to a gentle simmer over medium-low heat. Reduce heat to low and let it simmer for 7-10 minutes, or until it has thickened to a syrupy consistency that coats the back of a spoon. It will thicken more as it cools. Set aside to cool completely.
Step 3: In a large bowl, combine the cooled pasta, halved cherry tomatoes, fresh mozzarella pearls, and chopped fresh basil.
Step 4: In a small separate bowl or jar, whisk together the 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, minced garlic (if using), salt, and black pepper. Taste and adjust seasoning as needed.
Step 5: Pour the dressing over the pasta mixture and toss gently to combine, ensuring all ingredients are well coated. Make sure every piece of the caprese pasta salad with balsamic glaze is seasoned.
Step 6: Just before serving, drizzle the homemade balsamic glaze generously over the salad. Toss lightly if desired, or serve with extra glaze on the side. This caprese pasta salad with balsamic glaze is best served at room temperature or slightly chilled.